Effect of coating and intermittent warming on enzymes, soluble pectin substances and ascorbic acid of Prunus persica (Cv. Zhonghuashoutao) during refrigerated storage-Reference-Cited by-同舟云学术

Effect of coating and intermittent warming on enzymes, soluble pectin substances and ascorbic acid of Prunus persica (Cv. Zhonghuashoutao) during refrigerated storage

Published:2005-04 Issue:3 Volume:38 Page:331-336
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ruoyi Kang,Zhifang Yu,Zhaoxin Lu

Funder

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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3. Keeping quality of cold stored peaches using intermittent warming;Fernández-Trujillo;Food Research International,1997

4. Interactions among cooling, fungicide and postharvest ripening temperature on peaches;Fernández-Trujillo;International Journal of Refrigeration,2000

5. Changes in the physico-chemical properties of peach fruit pectin during on-tree ripening and storage;Fischman;Journal of the American Society for Horticultural Science,1993

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